The mushroom, charcoal, leather, and beach tar aromas turn toward increasingly hay-like, minty, floral and lemon high tones. The palate is unexpectedly silky smooth, seemingly sweet, and endlessly long. It has a great mouthfeel. The wine should be aged for a couple of years and tasted for a flavor swing from earth to ethereal. The structure will support cellaring. Choose recipes with bold flavors. A peppered and blackened (but blue in the middle) tuna prepared with an apple and bacon sauce works very well with the wine.